Easy Homemade Blueberry Upside Down Cake

Sharing is caring!

Easy Homemade Blueberry Upside Down Cake is incredibly moist and flavorful dessert, but it could be great breakfast, too. This quick and easy cake with caramelized blueberries on top is a perfect dessert for fresh blueberry season.

It’s very light and soft because of the caramelized blueberries and whipped cream on top. Everyone in my family really likes this simple cake and I often prepare it during the blueberry season.

Easy Homemade Blueberry Upside Down Cake can be made for breakfast, snack or a dessert after a big dinner. When preparing blueberry desserts, there is often a problem with blueberries sinking at the bottom… but not with this cake.

Caramelized blueberries are on top. What makes it unusual is that blueberries come at the bottom of the baking pan and batter comes over them. After baking and cooling it, you turn it upside down and get a cake with a perfect blueberry layer on top.

What do you need to prepare Easy Homemade Blueberry Upside Down Cake?

• Light brown sugar
• unsalted butter,
• fresh blueberries
• cake flour
• baking powder
• salt
• lemon zest
• eggs
• granulated sugar
• vanilla
• buttermilk

How to prepare Easy Homemade Blueberry Upside Down Cake?

Preheat the oven to 350 F. Line a 9 inch cake pan with parchment paper. Set aside. Heat light brown sugar with a 1/4 cup of butter, in a small pan. Stir occasionally until the butter melts and sugar dissolves. Remove from heat, add blueberries and mix. Spread it on the bottom of the cake pan. In a medium dish combine flour, baking powder, salt and lemon zest. Set aside.  In a separate dish beat egg whites at high speed until stiff peaks form. Set aside. In a large dish beat granulated sugar and a 1/2 cup of butter until light and fluffy. Add egg yolks and vanilla and beat until well combined. Slowly add flour mixture and buttermilk, at the same time. Continue beating at low speed until you get fine batter. Fold the egg whites into the batter.  Spread evenly over the blueberry layer. Bake for 55 minutes or until the toothpick comes out clean or with a few crumbs on it. Take out of the oven and leave in a cake pan to cool for about 20 minutes and then turn the cake upside down on the serving plate. Before serving, beat heavy whipping cream until stiff peaks form. Top the cake with whipped cream and garnish with fresh blueberries.

It’s that easy to prepare this simple, yet delicious cake. I believe you will have so much fun preparing it and you will enjoy tasting it. It’s so delicious, just perfect for me. Maybe it is because I adore blueberries, especially desserts made with them.  

Check out some of my favorite recipes for blueberry desserts  Blueberry Pie Lush, Blueberry Cheesecake Chimichangas and Blueberry Lemon Cheesecake Cookies. Summer is coming, fresh blueberries, too…. Use them to make this irresistible cake and enjoy its perfect taste.

Easy Homemade Blueberry Upside Down Cake

Yield: 10

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Easy Homemade Blueberry Upside Down Cake is incredibly moist and flavorful dessert, but it could be great breakfast, too. This quick & easy cake with caramelized blueberries on top is a perfect dessert for fresh blueberry season.

Print

Ingredients

• BLUEBERRY TOPPING
• 1/2 cup Light brown sugar
• 1/4 cup Unsalted butter
• 3 cups Fresh blueberries
• CAKE
• 1 1/2 cup Cake flour
• 2 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/2 tablespoon Lemon zest
• 2 Eggs, separated into whites and yolks
• 1 cup Granulated sugar
• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoon Vanilla
• 1/2 cup Buttermilk
• 1 cup Heavy whipping cream
• GARNISH
• 1/2 cup Fresh blueberries

Instructions

1. Preheat the oven to 350 F. Line a 9 inch cake pan with parchment paper. Set aside.
2. TO MAKE BLUEBERRY TOPPING - Heat light brown sugar with a 1/4 cup of butter, in a small pan. Stir occasionally until the butter melts and sugar dissolves. Remove from heat, add blueberries and mix. Spread it on the bottom of the cake pan.
3. TO MAKE THE CAKE - In a medium dish combine flour, baking powder, salt and lemon zest. Set aside. In a separate dish beat egg whites at high speed until stiff peaks form. Set aside. In a large dish beat granulated sugar and a 1/2 cup of butter until light and fluffy. Add egg yolks and vanilla and beat until well combined. Slowly add flour mixture and buttermilk, at the same time. Continue beating at low speed until you get fine batter. Fold the egg whites into the batter. Spread evenly over the blueberry layer. Bake for 55 minutes or until the toothpick comes out clean or with a few crumbs on it. Take out of the oven and leave in a cake pan to cool for about 20 minutes. Put serving plate over the cake pan and turn it. Before serving, beat heavy whipping cream until stiff peaks form.
4. Top the cake with whipped cream and garnish with fresh blueberries.

Sharing is caring!